Paleo Stuffed Artichoke with Creamy Dill Dip

Thursday, April 24, 2014 Alanna Figueira 1 Comments

In all seriousness, stuffed artichoke is actually my favorite food, ever. I love them.  I could eat them every day.  I'm Italian, and it is one of the foods I always remember my mother making.  She taught me how and it is a semi-annoying task, but so so worth it.  My mom is a professional and even removes the center choke and stuffs the whole damn thing.  These are the real deal.  All the breadcrumb goodness and I've even included a dip.  You know, for those lonely leaves that don't get stuffed and for dipping the heart in.  Or is that just me?

Here is how to trim or prepare a artichoke.  They are also really good just steamed.  I like to dip them, and the dip is perfect!  If you decide to remove the center choke, you will have to double the stuffing.

How to prep an artichoke

1.  Cut off the stem just below the base.

2.  With a sharp knife, cut off the top of the artichoke.  Cut off about an 2-3 inches, you are removing all the sharp tips.

3.  With a pair of kitchen scissors (or any clean ones) cut off the spiky tips of each leaf.  This is the annoying part.

4.  Rinse it and let it dry before stuffing.
Removed choke

Ready to stuff

Optional Step 5.  Remove the choke.  Use a knife to cut and scoop out all of that center sharp "choke".  Now you can fit even more stuffing and you will actually have to double the recipe.    


4 artichokes
1 cup almond flour
1/4 cup arrowroot
1 Tbsp italian seasoning
1 tsp sea salt
1 tsp pepper
1 tsp granulated garlic
1 tsp onion powder
Olive oil to drizzle


1.  Take out a pot large enough to hold all of the artichokes that has a cover.  Use 2 small pots if you don't have one.

2.  In a bowl, mix together the dry ingredients- the almond flour, arrowroot and spices.

3.  Stuff each artichoke.  Pull back the leaves and try to fill each leaf "pocket" with flour.

4.  When they are stuffed, set them in the pot.  They will be touching and will hold each other up.

5.  Fill the bottom of the pot with about 2 inches of water, just covering the base of the artichokes.

6.  Drizzle the artichoke tops with olive oil.  Don't drench- just a drizzle.

7.  Bring the water to a boil.

8.  Reduce heat to med-low and cover.  Allow them to simmer for about 1 1/2 hours.  There must be water on the bottom at all times, if the water evaporates, refill it.

9.  You'll know when the artichokes are done when the leaves separate and it opens up like a flower.  You will be able to easily remove a leaf when it is ready.  If you are really not sure, taste one.

10.  Remove from the pot with a slotted spoon and place on a tray to cool.

Creamy Dill Dip
*Makes 1 cup


1/2 cup homemade mayo
1/2 cup unsweetened full fat coconut milk, blended then measured
1 tsp fresh lemon juice
1 tsp sea salt
1 tsp granulated garlic
1/4 cup (heaping) chopped fresh Dill


Mix all ingredients together in a small bowl.  Keep refrigerated.  Lasts up to 4 days in the refrigerator.

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1 comment :

  1. That's one incredible stuffed artichoke! I have actually never made a stuffed artichoke, although I certainly love eating them :) I'm excited to give this a try :)